Flow properties of Kochujang using back extrusion method

Youn-Chung Kim; Byong-Seung Yoo

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Flow properties of Kochujang using back extrusion method

机译：Flow properties of Kochujang using back extrusion method

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摘要

The back extrusion method was used to measure flow properties of 5 commerical kochujang samples with a plunger/annular cylinder geometry using a Texture Analyzer. Power law model parameters were determined from the force-distance data for back extrusions at different plunger velocities. The back extrusion method was also compared with a Haake viscometer at a controlled rate (CR) and a Carri-Med rheometer at a controlled stress (CS). Magnitudes of consistency index (K) and flow behavior index (n) determined at the back extrusion method and the Carri-Med rheometer were very close and higher than those determined at a Haake viscometer. K values of diluted kochujang samples increased with increase in total solids with a good linear correlation (R~2=0.97). The results suggest that the back extrusion test is a good method for predicting flow properties of kochujang samples.

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来源
《Food science and biotechnology》 |2000年第5期|285-287|共3页
作者
Youn-Chung Kim; Byong-Seung Yoo;
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作者单位

Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea;

Dept. of Food Science and Technology, Dongguk University, 3 Pil-dong, Chung-gu, seoul 100-715, Korea;

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原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Kochujang; flow property; back extrusion; consistency index; viscosity;

Flow properties of Kochujang using back extrusion method

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